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Apricot Pistachio Squares

Prep Time:25 Minutes
Cook Time:30 Minutes

Nutritional Information

A sweet and savory dessert to finish any meal.


  • For the Crust:
  • 9 ounces all purpose flour
  • 1/2 teaspoon kosher salt
  • 4 ounces granulated sugar
  • 8 ounces unsalted butter, chilled and cubed
  • For the Pistachio Layer:
  • 4 ounces shelled unsalted pistachios
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon kosher salt
  • 3 ounces granulated sugar
  • 2 1/2 ounces unsalted butter, room temperature
  • 1 large egg
  • 1/4 teaspoon almond extract (you can use vanilla extract)
  • For the Apricot Layer:
  • 1 pound dried apricots (use fresh apricots when they are in season)
  • 2 teaspoons brandy (optional)
  • 1/4 cup apricot preserves
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla bean paste or vanilla extract


  • 1. For the Crust:
  • 2. Preheat EGG to 350 degrees F using indirect heat.
  • 3. Cut two 12-inch lengthes of parchment paper and trim each to fit the 8-inch width of an 8x8-inch square baking pan. Spray the baking pan. Press one sheet of parchment paper into the bottom and sides of your pan in one direction, then use the second sheet of parchment paper to line the rest of the pan, perpendicular to the first sheet.
  • 4. Combine the flour, salt, sugar and butter in the bowl of a food processor. Run the food processor until the mixture forms large clumps, about 30 seconds to 1 minute for it to come together.
  • 5. Transfer the dough to your prepared baking pan and press the dough evenly across the bottom of the pan.
  • 6. Bake for 15 minutes, until a pale golden color. Remove from the EGG and let cool 10 minutes.
  • 7. For the Pistachio Layer:
  • 8. In the bowl of a food processor, grind together the pistachios, sugar, flour and salt until the pistachios are powdery. Add the butter and continue to run the machine until the butter is thoroughly combined. Add the almond extract and egg, blending until just combined.
  • 9. Pour the pistachio filling over the crust and spread evenly over the crust. Set aside.
  • 10. For the Apricot Layer:
  • 11. Thinly cut the dried apricots and place in a large bowl.
  • 12. Add the brandy, apricot perserves and the water. Toss to thoroughly coat the dried apricots. Evenly spread the apricot layer over the pistachio layer.
  • 13. Bake on the EGG for 30 minutes or when a toothpick inserted into the pistachio layer comes out clean. Remove from the EGG and let cool completely before cutting into bars.
  • 14. NOTE: If using fresh apricots, omit the water from the apricot mixture. The bars will take a little longer to cook, about 35 - 45 minutes.
  • 15. In the bowl of an electric mixer, combine the heavy cream and vanilla bean paste. Using the whisk attachment, whisk on high until soft to medium peaks form (when you dip the whisk attachment into the mixture and lift up, the peak should slowly fall back on itself). Serve with the apricot pistachio squares.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828